Cooking - for a new lifestyle (Our Test Kitchen)

4 servings Preparation 10 minutes Cooking 50 minutes 130 calories per serving 3 parsnips, peeled and cut into chunks 1 potato, peeled and cut into chunks 1/2 pear, peeled and cut into chunks 1-1/2 tbsp olive oil 2-3/4 cups chicken broth 1 tsp dried oregano salt and pepper to taste Preheat the oven to 400F.  Generously oil a baking sheet. Prepare the vegetables and pear and lay them out on the baking sheet in a single layer and coat them thoroughly with the oil.  Roast in the middle of the oven for 35-40 minutes, until the vegetables are softened and lightly browned.  During cooking, turn them a couple times using a spatula to coat them with the oil on the sheet. Heat the broth in a saucepan over medium heat.  Stir and in the roasted vegetables and pear.  Add salt and pepper then simmer 15 minutes.  Puree the soup in a blender or food processor adding more broth if the soup is too thick.  Add the oregano, adjust the seasoning then serv...

Have you ever looked in the fridge and said "ugh, I do NOT want to make that again tonight"? Tonight, I decided to play with 3 house favourites and make a side dish for the meatloaf John chose for super. dice up 4-6 raw potatoes (I left the skins on) scissor cut 1 head of brocolli and all the thin stems (small pcs) Throw in Pampered Chef casserole dish with 1/2 cup of water in a 350 oven for 40 minutes. 1/2 box of Cheesy Cheddar Broccoli Soup from Sunset Gourmet 1 1/2 cups of milk or 1/2 and 1/2 1 1/2 cups of water In a bowl whisk soup mix and liquids. After the potatoes have spent 40 minutes in the oven, pour soup over potato mixture and continue baking until everything is baked and bubbly about another 40 minutes. "Bon Appetit!"

I dug through our freezers today.  I love a challenge. I found a lot of one of a kind things. like small amounts of frozen veggie, and random pieces of chicken (1pc each), and some frozen boullion. Sounds like a casserole just waiting to be made! First the BASE: frozen potatoes/hash brown chunksor 2 large potatoes, thinly sliced 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon pepper In a large bowl, toss potato slices with oil, salt and pepper. Arrange slices onto the bottom and sides of an 11-in. x 7-in. baking dish coated with cooking spray. Bake at 400° for 20-25 minutes or until potato is tender. Reduce heat to 350°. Second the FILLING: 1-1/2 pounds chicken cut into 1/2-inch cubes or strips 2 teaspoons olive oil 1 1/2 cups diced tomato (I used some frozen green) 1 medium onion, chopped 1/2 green pepper mushrooms (optional) 1 tablespoon butter 2 tablespoons all-purpose flour 2 cups milk 1 cup shredded cheese 2 ...